Blackberrypancakeswithblackberrycoulisauxframboises Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish.
• Stir blackberries and 1/4 cup white sugar together in a bowl.
• Mix oats, brown sugar, and cinnamon together in a separate bowl.
• Mix flour, 3/4 cup white sugar, salt, and baking powder together in a third bowl. Add milk to flour mixture; mix well. Pour batter into prepared baking dish. Top with blackberry mixture; sprinkle oat mixture over blackberries. Top oat mixture with butter chunks.
• Bake in the preheated oven until bubbling, about 30 minutes.

Steps:

• For the blackberry sauce: Combine the blackberries, juice, honey and 1/2 cup water in a medium saucepan and simmer over medium heat until the berries have burst, about 20 minutes.
• Transfer the blackberry mixture to a blender and puree. Return the blackberry sauce to the pan.
• Whisk the cornstarch and 1 tablespoon water together in a small bowl. Stir the mixture into the blackberries and cook over medium-low heat until thick enough to coat the back of a spoon, 2 to 3 minutes. Cool to room temperature.
• For the Kenyan pancakes: Whisk together the flour, brown sugar, baking powder and salt in a large bowl. Create a well in the center and add the milk, water, eggs and coconut oil. Starting from the center and working your way outward, whisk the wet ingredients into the dry until combined and very few lumps remain. Set aside.
• Heat a 10-inch skillet over medium heat. Add a 1/2 tablespoon of coconut oil or butter to the pan, swirling to coat the bottom. Pour 1/3 cup of the pancake batter into the skillet and spread into a thin layer with the back of a spoon.
• Flip the pancake once it turns golden brown on the bottom, adding a small amount of coconut oil or butter to the bottom of the pan, 1 to 2 minutes. Repeat with the remaining batter.
• Keep the cooked pancakes warm and covered between two plates. Spread 1 to 2 tablespoons of blackberry sauce over a pancake and roll it up. Repeat with the remaining pancakes and serve.

Steps:

• Preheat a grill to medium high. Stack two 12-inch-long pieces of heavy-duty foil. Toss the blackberries, 2 tablespoons sugar and the butter on the foil. Bring the short ends of the foil together and fold to seal, then fold in the sides and seal. Grill until the fruit is bubbling and the juices are syrupy, 12 to 15 minutes. Transfer the berries to a bowl.
• Meanwhile, whisk the eggs, half-and-half, the remaining 1/4 cup granulated sugar, the vanilla, cinnamon, nutmeg and a pinch of salt in a bowl until well combined. Put the challah in a 9-by-13-inch baking dish. Pour the egg mixture on top and let soak, turning to coat, 1 to 2 minutes. Thread onto 6 skewers (if using wooden skewers, soak them in water for about 20 minutes first). Grill, turning, until well marked, 6 to 8 minutes. Transfer to a platter and dust with confectioners' sugar. Drizzle with maple syrup and serve with the blackberry sauce.

Steps:

• Measure out 2 cups blackberries from 2 pints. Slice berries in half lengthwise and transfer to a medium bowl. (Save remaining berries for decorating later.)
• Add 1/2 cup blackberry jam to bowl with sliced berries. Using a citrus juicer, juice 1 lemon over berry mixture. Let sit 10 minutes.
• Using an electric mixer, beat 2 cups heavy cream in a large bowl, starting on low speed and increasing to high, until soft peaks form.
• Beat in 1/4 cup powdered sugar and a pinch of salt just to combine.
• Line a medium bowl (6-cup capacity) with plastic wrap, pressing into bottom and up sides and leaving plenty of overhang. Line the bottom of bowl with a layer of vanilla wafers.
• Spoon about 1/4 cup berry mixture over wafers. Scoop 1 1/2 cups whipped cream into a small bowl; cover and save in fridge for later. Spread 1/2 cup of the remaining whipped cream evenly over wafer and berry layers. Repeat layers with wafers (breaking to fit as needed-no one will know), blackberry mixture, and whipped cream, using more for each layer as the bowl gets wider, until you run out of all the components.
• Bring up plastic overhang to cover and chill at least 24 hours.
• Unwrap plastic from top of cake and place a large cake stand or platter firmly over it. Flip over and lift bowl away; peel away plastic wrap. (Ta-da!)
• Using a whisk, beat reserved whipped cream back to soft peaks, then use a spoon to dollop cream all over cake and spread around evenly.
• Cut reserved berries in half lengthwise and arrange them on top.
• Slice cake into 8 pieces to serve.
• Do Ahead
• Cake can be assembled 2 days ahead and can also be unmolded and covered in cream 1 hour ahead; either way, keep in the fridge until the last minute.

Steps:

• Make panna cottas:
• Purée blackberries with buttermilk in a blender until very smooth, then pour through a fine-mesh sieve into a bowl, pressing on and then discarding solids.
• Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften.
• While gelatin softens, heat cream and sugar in a saucepan over moderate heat until hot, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir cream mixture and syrup into blackberry purée, then pour through cleaned sieve into a bowl. Pour mixture into molds and chill, covered, until firm, at least 8 hours.
• Make compote while panna cottas finish chilling:
• Boil water, crème de cassis, and sugar in a small saucepan, stirring occasionally, until syrupy and reduced to about 1/3 cup, 10 to 12 minutes. Stir in lemon juice, then pour syrup over blackberries and gently stir to combine.
• To serve panna cottas, run a thin knife along edge of molds to loosen if necessary and dip molds in a small bowl of warm water 3 to 5 seconds, then invert panna cottas onto plates and gently lift off molds. Spoon berries and syrup over and around each panna cotta.

Steps:

• In a small saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer until thickened, 20-25 minutes. Remove from heat; stir in extract., In a large bowl, whisk eggs, milk and vanilla. In a small bowl, mix flour, cinnamon, salt and baking powder; add to egg mixture and mix well., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack pancakes between pieces of waxed paper or paper towels., Spoon about 1 tablespoon berry mixture down the center of each pancake; roll up. If desired, top with whipped cream and syrup.

Steps:

• Combine blackberries, sugar, and lemon juice in the bowl of a small food processor. Blend until smooth and sugar has dissolved, 15 to 20 seconds. Adjust sugar if desired, and blend again.
• Strain mixture using a fine mesh strainer to remove seeds. Refrigerate until ready to use.

Steps:

• Preheat oven to 350°F.
• Mix together flour, baking powder and the 1 cup of sugar.
• Add the beaten egg, milk, melted butter and vanilla; mix until smooth.
• Mix together the 1/2 cup sugar and the blackberries, stirring to coat the berries evenly; set aside.
• Pour cake mixture into a well-greased 9" round cake pan.
• Top cake batter with sugared berries; swirl around gently with a spoon, leaving some on top.
• Bake at 350° for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean (if it hits a berry, try somewhere else).
• Cool in pan on a wire rack.

Steps:

• Pancake Directions.
• Mix everything up until just moistened and stir in ½ cup Fresh Blackberries start making pancakes!
• Drop aprox. 1/4 cup of batter onto hot lightly gressed griddle cook aprox 2 minutes or until sides appere done and you see air bubbles on top then flip and cook on other side to a golden brown.
• You can also use raspberries, blueberries, your favorite fruit or whatever you want.
• Coulis aux Framboises Directions.
• This is a basic Coulis recipe that I like to use in place of maple syrup.
• Combine berries, sugar, and liqueur in a small non-reactive saucepan, and bring to a simmer over medium heat. Let cook until syrupy and reduced by half, about 10 - 15 minutes.
• If you don't have an immersion blender (aka boat motor, stick blender) to purée in the saucepan you will have to transfer mixture to a blender or food processor, and purée until smooth.
• Strain through a fine mesh sieve, pushing on the mixture with a rubber spatula, and discard seeds.
• Drizzle on top of you buttered pancakes in place of syrup. If you have some left over, set aside to cool and refrigerate up to one week.
• This Coulis is also great over French Vanilla Ice Cream, Ice Box Cake, Chocolate Cake or many other dishes. Use your Imagination and Have Fun.
• Tips: * Granulated sugar can be used but I find it gives a grainer texture.You can make superfine sugar using your blender or food processor).
• * Most of the alcohol evaporates during the cooking process, but if you are concerned you can leave out the liquor and replace with a berry juice or just use maple syrup for the kids.